Welcome to the world of Abaribi

In 1930 grandfather Piero was a baker and father Riccardo was learning the art of confectionery.

What has changed? Everything, but not the philosophy, the passion for top quality handmade products . This is a job we love and continue to improve with specialised training courses. What hasn’t changed? The careful and passionate choice of raw materials which we transform with the greatest attention to freshness and flavour. Even nowadays we continue to use manual rollers, inspired by the slowness of natural leavening. And when the croissants seem to be ready, we let them “rest”, we wait for time to exalt the quality, fragrance and consistency and lastly we decorate them to make them even more mouth-watering.

The balance of all things Good

For us, quality is just one, the quality of craftsmanship. Done carefully and slowly, traditional recipes and experimentation. The right ingredients and recipes which, handed down from father to son, have taught us to value only the best. Over the years we have become increasingly innovative but attention to craftsmanship remains unchanged. Just like the first day.